CN103444862A - Preparation method of preservative for water rice - Google Patents
Preparation method of preservative for water rice Download PDFInfo
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- CN103444862A CN103444862A CN2013101659399A CN201310165939A CN103444862A CN 103444862 A CN103444862 A CN 103444862A CN 2013101659399 A CN2013101659399 A CN 2013101659399A CN 201310165939 A CN201310165939 A CN 201310165939A CN 103444862 A CN103444862 A CN 103444862A
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- preservative
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- wild rice
- rice stem
- antistaling agent
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Abstract
The invention discloses a preparation method of a preservative for water rice. The preparation method comprises the steps of: respectively weighing pectin, phytic acid, D-erythorbic acid, chitosan and natamycin according to a formula, sequentially adding to distilled water, stirring, and mixing to obtain the preservative for the water rice. The preservative is safe and non-toxic, good in cooperativity of all components, and good in broad-spectrum bacteriostasis and bactericidal performance; the preservative forms a film so that water can be well prevented from spreading and the water rice is effectively prevented from suffering from discoloration, rot, withering and black heart.
Description
technical field:
The invention belongs to the agent keeping vegetable fresh field, particularly a kind of preparation method of wild rice stem bamboo shoot antisepsis antistaling agent.
background technology:
Bamboo shoot separately claim wild rice stem: high bamboo shoot, wild rice stem, water bamboo shoot, the white bamboo shoot of pin, wild rice, wild rice dish etc. are the distinctive aquatic vegetables of China.In the world high bamboo shoot (wild rice stem) are only had to China and Vietnam.Wild rice stem itself is the thing of aquatic foods clearly, thus can with various material combinations processing.Eat botargo, sauce system raw, all can pickle, also can make can, for eating in each season.Prepare cold dishes edible, pure and fresh simple and elegant, region of rivers and lakes flavour is arranged very much.If prepared food is simmered system with soup-stock, clearly tasty and refreshing, the very hot oven cooking fried is more tender and crisp deliciousness just.This dish steams, fries, stewes, boils, simmers is all fresh and tender glutinous perfume (or spice), soft and smooth agreeable to the taste; If match with meat, chicken, duck etc., the dish of cooking out is that taste is different, the rich reality of nutrition.Wild rice stem is rich in carbohydrate, dietary fiber, protein, fat and riboflavin, vitamin E, potassium, sodium etc., also has the part organic nitrogen to exist with amino acid form, so delicious flavour.Wild rice stem contains the abundant vitamin that antialcoholism action is arranged, and has and separates drunk function.Organic nitrogen of tender wild rice stem exists with the amino acid state, and element sulphur can be provided, delicious flavour, and nutritive value is higher, easily by human body, is absorbed.Outward appearance pure white smooth, do not wrinkle not green, length is suitable, fine and tender taste, taste are more glutinous is with sweetly, and nutritious, favored by domestic and international market, product also finds a good sale in the overseas markets such as Japan.
The wild rice stem bamboo shoot are the edible products of wild rice stem plant after gathering, and for ease of short-term storage or transportation and sales surrounding area, the wild rice stem product often retains the leaf sheath of hay meat, and hay meat can be preserved 5～7 days constant brown like this.And after this wild rice stem product introduction wholesale market is distributed to the vegetable stall operator again, then reject leaf sheath, and expose hay meat (be the hay bamboo shoot, preserve only l～2 day), supply on the spot market.The wild rice stem soft rot mainly betides this link, for the anti-disease of effecting a permanent cure, the wild rice stem base portion is dipped in alum powder, or is dipped in l%～2% alum water slightly hectare, can extend wild rice stem product storage time (about l0 days) under normal temperature condition.Add the agricultural streptomycin sulphate soluble powder of l2% (4000～5000 times of liquid) in alum steep, can reduce contagion, suppress soft rot and spread.But the alum and the streptomycin sulphate that in this method, use have harm to human body.
summary of the invention:
The object of the invention is to: provide a kind of safety non-toxic, broad-spectrum antibacterial sterilization, the preparation method of the wild rice stem bamboo shoot antisepsis antistaling agent that performance of keeping humidity is high.
For realizing purpose of the present invention, a kind of preparation method of wild rice stem bamboo shoot antisepsis antistaling agent, constituent and the mass percent of antisepsis antistaling agent are as follows:
The title mass percent
Pectin 3 ~ 6%
Phytic acid 1 ~ 3%
D-araboascorbic acid sodium 0.5 ~ 1.5%
Shitosan 2 ~ 7%
Natamycin 0.1 ~ 1%
Water surplus
Each component sum is 100%.
The preparation method of described a kind of wild rice stem bamboo shoot antisepsis antistaling agent, take respectively pectin by formula, phytic acid, and D-araboascorbic acid sodium, shitosan, natamycin, add in distilled water successively, stirred, and mixes, and obtains a kind of wild rice stem bamboo shoot antisepsis antistaling agent.
Antistaling agent of the present invention has following beneficial effect: (1) this product safety, nontoxic, between each component, concertedness is good, the broad-spectrum antibacterial bactericidal property is good, and (2) this antistaling agent forms film can better prevent that moisture from distributing, and (3) effectively prevent that wild rice stem bamboo shoot look from becoming, rot, wilting, evil mind.
the specific embodiment:
Below in conjunction with embodiment, the present invention is done further and describes in detail, but the scope of protection of present invention is not limited to the scope that embodiment means.
Embodiment 1:
Take respectively pectin 5g, phytic acid 2.5g, D-araboascorbic acid sodium 0.8g, shitosan 5g, natamycin 0.3g, water 86.4g is mixed, and obtains a kind of fresh bamboo shoots antisepsis antistaling agent.
Above-mentioned antistaling agent is diluted with 1:10, will peel off, fresh wild rice stem bamboo shoot are soaked in diluted antistaling agent 15 ~ 30 minutes, pick up, and drain, and with the freshness protection package encapsulation, under 4 ℃, preserve, and store 6 months, and bright bamboo shoot rotting rate is lower than 2%, and percentage of water loss is lower than 2.5%.Store nondiscolouring in 30 days under 25 ℃, not soft corruption, as before fresh.
Claims (2)
1. the preparation method of a wild rice stem bamboo shoot antisepsis antistaling agent is characterized in that the constituent of antistaling agent and mass percent are:
2. the preparation method of a kind of fresh bamboo shoots antisepsis antistaling agent according to claim 1, is characterized in that taking respectively pectin, phytic acid, D-araboascorbic acid sodium by formula, shitosan, natamycin, add in distilled water successively, stirred, mixed, obtained a kind of wild rice stem bamboo shoot antisepsis antistaling agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101659399A CN103444862A (en) | 2013-05-08 | 2013-05-08 | Preparation method of preservative for water rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101659399A CN103444862A (en) | 2013-05-08 | 2013-05-08 | Preparation method of preservative for water rice |
Publications (1)
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| CN103444862A true CN103444862A (en) | 2013-12-18 |
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| CN2013101659399A Pending CN103444862A (en) | 2013-05-08 | 2013-05-08 | Preparation method of preservative for water rice |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
| CN103734282A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of preservative for fresh bamboo shoots |
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
| CN103734301A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of persimmon coating preservative |
| CN103749657A (en) * | 2013-12-25 | 2014-04-30 | 吴江华诚复合材料科技有限公司 | Novel fresh peach preservative and preparation method thereof |
| CN104351171A (en) * | 2014-11-05 | 2015-02-18 | 朱忠良 | Plant leaf flour-milling freezing-drying process |
| CN104543971A (en) * | 2015-01-19 | 2015-04-29 | 上海应用技术学院 | Color-protecting method for freshly-cut zizania latifolia turcz and color-protecting solution for color protecting |
| CN105961996A (en) * | 2016-05-10 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Preservative for fruit juice beverage, and preparation method of fruit juice using preservative |
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| JPH0698738A (en) * | 1992-01-20 | 1994-04-12 | Asama Kasei Kk | Preservative for food |
| CN101248901A (en) * | 2008-03-18 | 2008-08-27 | 吉林农业大学 | Chitosan panax ginseng antistaling agent |
| CN101946964A (en) * | 2010-09-27 | 2011-01-19 | 郑州奇泓生物科技有限公司 | Composite food anticorrosion fresh-keeping agent and application thereof |
| CN102388957A (en) * | 2011-11-21 | 2012-03-28 | 广西壮族自治区农业科学院农产品加工研究所 | Lichee natural coating antistaling agent and its preparation method |
| CN102948462A (en) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration |
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2013
- 2013-05-08 CN CN2013101659399A patent/CN103444862A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0698738A (en) * | 1992-01-20 | 1994-04-12 | Asama Kasei Kk | Preservative for food |
| CN101248901A (en) * | 2008-03-18 | 2008-08-27 | 吉林农业大学 | Chitosan panax ginseng antistaling agent |
| CN101946964A (en) * | 2010-09-27 | 2011-01-19 | 郑州奇泓生物科技有限公司 | Composite food anticorrosion fresh-keeping agent and application thereof |
| CN102948462A (en) * | 2011-08-23 | 2013-03-06 | 国家林业局竹子研究开发中心 | Bamboo shoot freshness keeping method for inhibiting postharvest wound respiration |
| CN102388957A (en) * | 2011-11-21 | 2012-03-28 | 广西壮族自治区农业科学院农产品加工研究所 | Lichee natural coating antistaling agent and its preparation method |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734282A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of preservative for fresh bamboo shoots |
| CN103734281A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of natural plant type fruit and vegetable color-protecting brittleness-keeping preservative |
| CN103734868A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of antiseptic and anti-mildew preservative for wet noodles |
| CN103734301A (en) * | 2013-12-20 | 2014-04-23 | 苏州市万泰真空炉研究所有限公司 | Preparation method of persimmon coating preservative |
| CN103719267A (en) * | 2013-12-23 | 2014-04-16 | 吴江华诚复合材料科技有限公司 | Preparation method of novel edible film-coated fruit and vegetable fresh-keeping agent |
| CN103749657A (en) * | 2013-12-25 | 2014-04-30 | 吴江华诚复合材料科技有限公司 | Novel fresh peach preservative and preparation method thereof |
| CN104351171A (en) * | 2014-11-05 | 2015-02-18 | 朱忠良 | Plant leaf flour-milling freezing-drying process |
| CN104543971A (en) * | 2015-01-19 | 2015-04-29 | 上海应用技术学院 | Color-protecting method for freshly-cut zizania latifolia turcz and color-protecting solution for color protecting |
| CN105961996A (en) * | 2016-05-10 | 2016-09-28 | 中国农业科学院农产品加工研究所 | Preservative for fruit juice beverage, and preparation method of fruit juice using preservative |
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Application publication date: 20131218 |